Thomas Keller's Vinaigrette and Two Ways to Serve it Recipe

     Chef Keller in the Vegetable Garden years I’ve relied on Julia Child’s “Screw Top Jar” method for making a vinaigrette which I’ve enhanced with Dijon mustard and a little Garlic.  It’s a good salad dressing and I like to it on hand at all times.  But herein the problem. Inevitably I refrigerate the dressing and when I need to serve I find it congealed and unusable.  I put it in the microwave which does swift work to liquefy the dressing.  But it also serves to heat it which means needs time to cool.  A vicious cycle there ever was one.  So the minute I Thomas Keller’s recipe for his Vinaigrette in Food and Wine Magazine, I hooked.     Photo by Food and Keller, arguably America’s…